Healthy Pumpkin Whoopie Pies

These pumpkin whoopie pies are a delicious and healthy treat to add to your Fall baking list! The cookies are higher in protein, as they're made with a bit of pumpkin seed meal.

Course Dessert

Cuisine American

Keyword Gluten-Free, High protein, Low sugar

Prep Time 15

Cook Time 9

Total Time 24

Servings pies

Calories 323kcal

Author Lauren Goslin

Ingredients

COOKIES:

1 ½ cups oat flour
½ cup pumpkin seed meal can substitute almond flour
¼ teaspoon baking soda
½ teaspoon sea salt
¼ cup coconut sugar
1 teaspoon cinnamon
2 Tablespoons melted coconut oil
2 large eggs
⅓ cup pumpkin puree
2 teaspoons vanilla extract optional

FROSTING:

4 ounces Greek yogurt about 1/2 cup
2 Tablespoons room temperature butter should be in a softened state
2 teaspoons coconut sugar
½ teaspoon vanilla extract
⅓ cup heavy whipping cream
stevia to taste

Instructions

COOKIES:

Stir together the dry ingredients (flours, baking soda, salt, sugar, cinnamon) in a large bowl.
Add in the remaining ingredients (oil, eggs, pumpkin, vanilla (if using)) and stir until it is well combined and a batter forms.
Dollop the batter onto an oiled parchment paper-lined baking sheet (yes, spray the parchment paper with a little oil or the cookies will have a bit of stickage). You will get 12 equal-sized cookies.
Bake for 7-9 minutes or until they have puffed up and feel springy to the touch.
Cool the cookies completely before frosting.

FROSTING:

Beat the yogurt, butter, sugar, vanilla, and stevia (if using) until fluffy. I use about 5-7 drops of stevia.
In a separate bowl, whip the cream until stiff.
Fold the cream into the yogurt mixture, 1/2 at a time.

ASSEMBLY:

Spread the frosting equally onto six of the 12 (cooled) cookies.
Top them each with another cookie to make six whoopie pies.

Notes

Nutrition facts based on using almond flour in lieu of the pumpkin seed flour, as the latter is not readily available on my nutrition calculator.

Weight Watchers points: 13

Nutrition